Moist apple muffins topped with a crunchy apple crisp topping. Like, omg.

Moist apple muffins topped with a crunchy apple crisp topping. Like, omg.

Practically all of America goes apple picking in September. So the chances that you, dear reader, are going apple picking this month, are high.

This means the amount of apples in your kitchen will need to be baked.

I myself am going apple picking Sunday. I seriously can’t wait. Like, my boyfriend better be prepared for 5 apple recipes on account of all the apples I have to use up.

Moist apple muffins topped with a crunchy apple crisp topping. Like, omg.

Speaking of which, may I suggest a few throwback apple recipes:

This applesauce spice cake I made for my dad’s 50th birthday
This cinnamon apple coffee cake I made with whole wheat flour because my sister told me to
This cranberry bourbon apple crisp that incorporates booze into dessert
These upside down apple biscuits. Though the photography is bad, the recipe is guuuuud

Sidenote: my old posts are hilarious. Pretty much just me complaining about the weather. Dying.

Moist apple muffins topped with a crunchy apple crisp topping. Like, omg.

So enjoy those apples, people! And happy muffin makin’


Apple Crisp Muffins

Moist apple muffins topped with a crunchy apple crisp topping. Like, omg.
  • Author: Sarah Fennel
  • Yield: 12 muffins 1x


for the muffins

  • 1 medium apple
  • 3/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

for the crumble

  • 1/2 cup light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup old-fashioned oatmeal
  • 1 teaspoon ground cinnamon
  • pinch nutmeg
  • 4 tablespoons butter, chilled


  1. Preheat oven to 350°F. Line 12 muffin cups with muffin linings. Set aside.
  2. Peel 1 medium apple, then grate it on a large holed grater.
  3. In a large bowl, combine brown sugar, eggs, vegetable oil, and vanilla extract. Fold in flour, baking powder, baking soda, and salt. Fold in shredded apples.
  4. In a separate bowl, combine crumble ingredients- brown sugar, flour, oatmeal, cinnamon, and a pinch of nutmeg. Use a pastry cutter to work in butter until texture resembles a fine sand.
  5. Scoop batter into muffin cups, spreading evenly between 12 muffin cups. Crumble oatmeal topping over batter.
  6. Bake muffins for 20-25 minutes, then allow to cool sightly before serving!




The man is getting off the hook w/ apple picking this year, because I’m going with a girl gaggle. I think since he’s skipping, I should get to keep all the muffins to myself, yes?


They look so yummy, and perfect for autumn! x

Ariadna || RAWR BOWS


Super YUM! These sound incred!


Look fabulous – what a great way to start one’s day.

Rhian @ Rhian's Recipes

These sound so delicious – definitely want to make these at some point this autumn!

Monique @ Ambitious Kitchen

Tony just stacked 2 dozen apples in our fridge. Maybe we makes zes muffins.

Abby @ Heart of a Baker

Oh hayyy I’m making apple muffins this week too! But really, is there anything better than apple picking and being all basic fall-like? Also, is that board from Erickson Woodworks? I’ve been eyeing them and they look gorgeous!


These look SO good! I love apple crisp and I love muffins. The streusel on top looks awesome!


This is a yummy muffin recipe. I was hoping that the apples would hold more of their own in the dough (I used a honey crisp apple), but there are no complaints on the flavor profile front. Thanks for the recipe!

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